Chicken In Orange Sauce
|Broiler fryer||3 Pound|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Wash chicken pieces; pat dry.
Brown slowly in butter or margarine in large frying pan; remove from pan and set aside for further use.
Blend flour, brown sugar, salt, ginger, and pepper into drippings in pan; cook, stirring all the time, just until mixture bubbles.
Stir in orange juice and water slowly; continue cooking and stirring until sauce thickens and boils 1 minute; remove from heat.
Return chicken to pan; cool.
Cover and chill (this much can be done the day before).
About 45 minutes before serving time, reheat chicken and sauce just to boiling, then simmer, covered, 30 minutes.
Lay orange sections around chicken; continue cooking 15 minutes longer, or until chicken is tender.
Serve with fluffy hot rice seasoned with chopped green onion, if you wish.
Serving size: Complete recipe
Calories 4282 Calories from Fat 2667
% Daily Value*
Total Fat 298 g458.6%
Saturated Fat 116.7 g583.5%
Trans Fat 0 g
Cholesterol 1262.4 mg420.8%
Sodium 2913.3 mg121.4%
Total Carbohydrates 131 g43.7%
Dietary Fiber 9.6 g38.2%
Sugars 90.6 g
Protein 262 g524.8%
Vitamin A 123.6% Vitamin C 585.1%
Calcium 36.3% Iron 83.6%
*Based on a 2000 Calorie diet